Carrot and Ginger Soup

Ingredients

• 1 medium onion peeled and chopped
• 1 clove garlic chopped
• 1 tbsp oil
• 700g carrots peeled and chopped
• 1 tsp ginger root grated
• 900g light vegetable stock
• 1 tbsp fresh coriander or other herb of your choice chopped

Method

1. Fry the onion and garlic in the oil for 5 minutes in a covered pan without browning.
2. Add the carrots, ginger and a sprinkling of salt & pepper. Cover and lightly fry for a further 10 mins, stirring occasionally.
3. Add the stock, bring to the boil, then simmer for 15 mins, or until the carrots are tender.
4. Puree the soup in a blender and serve. Garnish with chopped fresh herbs to taste.